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Buffalo Chicken & Potato Salad

Buffalo Chicken & Potato Salad

  • Serves

    people

  • Prep time

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  • Cooking Time

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  • Total time

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  • 1 lb. red potatoes, cut into bite-size pieces
  • 1 lb. cooked chicken, cut into bite-size pieces (about 3 cups)
  • 1 cup peeled and chopped cucumber
  • 1/2 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 2 Tbsp. cayenne pepper sauce
  • 2 Tbsp. crumbled blue cheese
  • 1 Cover potatoes with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
  • 2 Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.
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